I had never heard of lemon posset before moving to England, but it is fair to say that I am a convert. It is full of flavour, easy to make, and it is a great way to end an informal meal.
It is also a handy recipe to have in your repertoire if you know anyone who has an egg allergy.
The recipe below is adapted from Michel Roux’s “Desserts”, which in my non-religious household is the equivalent to the Bible.
You will need (for 6):
375 g caster sugar (plus 2 tbsp for the blanching syrup)
700 ml double cream
Remove the zest off 2 lemons, slice thinly. Pour 250 ml water into a pan, add 2 tbsp sugar, bring to the boil. Add the lemon zest, blanch for 1 min, then drain and reserve.
Squeeze all 6 lemons, straining the juice into a saucepan. Add the sugar, and heat gently, stirring constantly, until the sugar has completely dissolved. Remove from the heat and set aside.
Bring the cream to the boil, then immediately pour in the lemon syrup, stirring with a wooden spoon.
Strain the mixture into a jug (this is important as the mixture will curdle slightly when you add the syrup) and pour into 6 serving glasses. Refrigerate for at least 4 hours.
When ready to serve, sprinkle the reserved zest on top.